White sesame seed is easy to grow and delicious roasted. This tropical plant likes long hot summers. Typically, seeds are roasted before using and then used whole, crushed or ground. Korean cooking makes use of sesame seeds, especially in soups and as a dressing for lightly cooked vegetables.
- Approx. 1300-1400 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 85 days
- Planting season: Late spring to early summer
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Cultivation: Start seeds inside 6 weeks before last frost date. Transplant outside 1 month after last frost date. Or direct seed into warm, fertile, and well-drained soil. Keep soil moist. Fertilize as needed. Harvest ripe seedpods when the tips split. Dry thoroughly on a tray or rack. Open pods, harvest seed, and refrigerate in an airtight container.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Seeds are used whole (fresh or toasted) or ground and added to ohitashi, stir-fries and salad dressings. Also used in baking.